Steamed Pineapple Semolina Cake

13

02.6.11

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Steamed Pineapple Semolina Cake

 

We had two big pineapples from our farm sitting on the kitchen counter. Unfortunately they were picked slightly under ripe and green. We usually enjoy fresh pineapple fruits with a pinch of salt but this one was not ripe and sweet enough to be eaten plain. So I thought I will cook something with it. I was looking online for ideas and all I could see was bakes and cakes!! We don’t have an oven here and I just couldn’t resist the thought of some sweet pineapple cake. That’s when I realized that I can make a steamed cake!

I decided to get adventurous and try something different. I decided to make a semolina cake! This is a vegan, eggless steamed cake! Instead of flour I used wheat semolina. With fresh pineapple I used some fresh ginger which added a great spicy touch to it. I used fresh coconut milk but you can also used canned coconut milk. White sugar was all I had but I am sure brown sugar or any other sweetener will work well. I had to use ½ cup of sugar as my pineapple was not ripe and sweet. If you are using good sweet fruit use just a couple of tablespoons of sugar.

Wheat semolina resulted in a moist and fluffy cake! It was very soft and flavorful. I felt like I could have added some vanilla for more depth.

This is really simple to make with very few ingredients which makes it a perfect breakfast!

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Green pineapple

 

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semolina

 

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a closer look

 

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Mix all the ingredients

 

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pour it into a greased pan and steam

 

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Steamed Pineapple Semolina Cake

 

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moist and fluffy

 

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delish!

 

[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]

  • 1 cup semolina
  • 1 cup coconut milk
  • 1 cup crushed pineapple
  • ½ cup (or less) sugar
  • 1 tbsp grated fresh ginger
  • ½ tsp baking soda

 

Mix all the ingredients and pour it into a greased pan. Steam it for about 20-30 minutes till a toothpick inserted comes out clean! Serve it after it completely cools down.

 

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13 comments :

  • Olivia

    I made this cake today for Father’s Day breakfast and sprinkled it with toasted coconut shreds before serving – so divine! Thank you for sharing all your beautiful recipes!

  • Niki

    This didn’t turn out quite well for me because i substituted semolina with plain flour. i had semolina but i forgotten to check whether it has expired or not. i just finished crushing the pineapple and then i realized that the semolina flour has expired…. too bad cause i really wanted to make this for my partner…. and this recipe is just so simple. i’ll try it again though.

    • Chinmayie

      oops! Sorry Niki :( Plain flour will just not work int his recipe! semolina when steamed turns beautifully fluffy but plain flour will turn sticky and gooey. Hope you can try it with semolina sometime :)

  • Jessica

    This was novel. I wish I could read every post, but i have to go back to work now… But I’ll return.

  • Nami @ Just One Cookbook

    Hi Chinmayie! It’s my first time seeing Semolina. I’ve heard of it but I’d never seen it until today. Such a simple ingredients and this cake looks fabulous. I made Japanese steamed cake before but it’s only butter-less and steam it in the frying pan. I’d love to try this!

  • Mika

    I tried chinese steamed cakes once, but they came out awful…despite them I’m still fascinating by this cooking method…I like the idea to use semolina instead of flour and the coconut milk choice is brilliant…love this

  • Brooke

    Thanks for the link about steaming, it looks relatively simple! I use an electric steamer for my veggies, do you think I could use it to make cake?

  • Nadia

    I’m dreaming of my mom’s semolina specialty all morning and now this…
    I guess I won’t make the day without it :)

  • Sharmilee

    I personally luv the texture of the cake when sooji is used..looks yumm

  • Chinmayie

    Thank you so much :)
    Read more about steaming – http://en.wikipedia.org/wiki/Steaming
    Check this link to see how to steam a cake – http://chowtimes.com/2006/02/17/chinese-sponge-cake/

  • Brooke

    Absolutely beautiful! It looks wonderful, but I don’t understand the term “steam” either. I’d love to learn this technique…

  • Jackie

    Beautiful!! And of course, lovely photos!

  • natasha

    This looks so good…I can’t wait to make it! I just have one (probably stupid) question….by steaming, do you mean just putting it in the grease pan and letting it simmer with the lid on?

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